Grandma's Corn Chowder

Name: Grandma's Corn Chowder
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 cups, 8 serving(s)
Ingredients: 1 cup chopped onion; 1/2 cup chopped celery; 2 tablespoons butter, melted; 3 cups fresh corn, cut from cob; 1 1/2 cups peeled potatoes, cubed; 1 1/2 cups water; 2 chicken bouillon cubes; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried whole thyme; 2 cups milk; 1 cup half-and-half cream

Submitted by Engelis

"passed down to me from my grandma NOTE - 3 cups frozen corn maybe substituted for fresh."

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photo by Marie Nixon

Ready In:: 35mins
Ingredients:: 12
Yields:: 8 cups
Serves:: 8

ingredients

1 cup chopped onion
¹⁄₂ cup chopped celery
2 tablespoons butter, melted
3 cups fresh corn, cut from cob
1 ¹⁄₂ cups peeled potatoes, cubed
1 ¹⁄₂ cups water
2 chicken bouillon cubes
1 teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon dried whole thyme
2 cups milk
1 cup half-and-half cream

directions

Saute onion and celery in butter in a large saucepan until tender.
Stir in next 7 ingredients; cover and simmer 15 minutes.
Add milk and half & half; cook stirring constantly, until thoroughly heated.

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Reviews

I made a half recipe. I added chopped carrot along with the celery and onion. That added a little color to the soup. I liked this soup after I added additional salt and pepper at the end of cooking it. It was pretty bland before that. I would suggest garnishing the soup with chopped fresh parsley before serving.

Marie Nixon
This is a wonderful corn chowder...definitely a keeper for us. I used 1-1/2 cups chicken stock in place of the water and bouillon cubes, and because I found out after I got started that I didn't have enough potatoes, I used about a cup of mashed potatoes in their place. This worked wonderfully as it added to the flavor of the soup and thickened it up a bit too. I will definitely be making this chowder again. Made and reviewed for the Spring PAC 2010

Chef Buggsy Mate

Tweaks

This is a wonderful corn chowder...definitely a keeper for us. I used 1-1/2 cups chicken stock in place of the water and bouillon cubes, and because I found out after I got started that I didn't have enough potatoes, I used about a cup of mashed potatoes in their place. This worked wonderfully as it added to the flavor of the soup and thickened it up a bit too. I will definitely be making this chowder again. Made and reviewed for the Spring PAC 2010

Chef Buggsy Mate